Saturday, July 01, 2006

Shrimp Boulettes

  • 3 quarts raw peeled shrimp
  • 1 stalk celery, chopped
  • 3 medium onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1 cup green onions, chopped
  • 1 cup parsley, chopped
  • 1 large Irish potato, boiled
  • Salt and pepper to taste

Grind and mix all of the above ingredients and salt and pepper to taste. Take a heaping Tbs. at a time, roll into balls and drop into heated deep fat. Cook for 15 minutes turning them over until golden brown. Serve piping hot with French bread and green salad.

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